Saturday Recipe: Ginger Scallion Sauce

Today's recipe is something I made this week for the first time, and trying
it was like a revelation. It's simple to make, it's got an absolutely
spectacularly wonderful flavor - light and fresh - and it's incredibly
versatile. It's damned near perfect. It's scallion ginger sauce, and once you
try it, it will become a staple. To quote David Chang, whose cookbook
I learned this from: if you've got ginger scallion sauce in the fridge, you'll
never be hungry.

There are two main variations of this: there's a cooked version, and a raw version. Mine is the raw version. I love the freshness of flavor, and while cooking it will intensify some of the flavors, it will also detract from that delightful freshness.

Ingredients

Fresh ginger - roughly one inch, peeled.

A bunch of fresh scallions.

A teaspoon, give or take, of coarse salt.

1 tablespoon of soy sauce.

1 tablespoon rice vinegar.

1/4 cup oil - peanut oil, canola oil, or something
other neutral oil.

A dash of sesame oil.

Instructions

Mince the ginger. Toss the minced ginger into a food
processor.

Cut the roots off of the scallions, cut them coarsely, and
add them to the food processor.

Add the rest of the ingredients to the food processor.

Run the food processor until everything is finely ground into a
smooth sauce.

Ramen noodles. Just cook up a batch of ramen, and toss it
with a tablespoon of the sauce. You can also add some stir
fried meat and veggies to make it a bit more filling.

Grilled meats. Use a bit of the sauce as a marinade,
then grill it, and dress it with a bit of the sauce
when it's done.

Use it instead of mayo on a sandwich.

Add a bit more vinegar, and use it as a vinaigrette
over a salad.

Sautee some shrimp, and toss some ginger-scallion
sauce in just before they're done.

Get a nice whole fish, steam it cantonese style
with just a bit of salt, soy, and sake. Spoon
a bit of the sauce over it when it's done.

If you wanted to try to cooked version, you take the ginger, scallions, and salt, and puree them in the food processor. Then put them into a large pot. In a different pot, heat the oil up until it just starts to smoke, and then pour it over the ginger/scallion/salt mixture. When it cools, whisk in the rest of the ingredients.

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This dish is one of my own creations. It's inspired by reading
Ming Tsai's cookbooks, and seeing how he combines things. But as far as I
know, he doesn't do anything like this.
You really need catfish for this. I've tried it with other fish, but
it just doesn't work as well. Catfish has a unique…

I'm a big fish eater. In general, given a choice about what to eat, I'm
usually happiest when I get to eat a nice fish. Even now that I've started eating
beef again, most of the time, I'd rather eat a nice piece of wild salmon
than pretty much anything made of beef.
When it comes to cooking fish…

This is a very simple, authentic chinese dish. It's a great example of what real chinese food
is like - it's a lot lighter and more delicate than what's typically passed off as Chinese food in the US. You should really go to a chinese grocery store for the bean sprouts: you'll get them fresher,…

Lo Mein is one of the staples of Chinese restaurants in the US. In general, it's not bad,
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a really nice kick.
The heat comes from a sauce called Sambal. Sambal is the vietnamese name, but Chinese make
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That sounds really good, and really easy! Would you serve it over a chicken or pork stir-fry?

Where's the math? Where's the making fun of people who do bad math and who has the grammar not so good too? Where are the cool images and the math descriptions which make no sense at all to me, but which make me sound smart when I repeat them to other people?

Look, blogs are meant entirely for the pleasure of the reader. They have nothing whatsoever to do with your own fickle interests. As such, if you continue to make posts which bear no relation to good math, bad math, or swimsuit models (another subject that interests me), I'm afraid your blog license will be revoked and your blog will be handed over to Peter Fred.

I made the recipe without the salt I cook for someone who has a blood pressure problem. I put some in a stir-fry, after everything had finished cooking, and I also had some on a wrap with seared greens and edamame. Both were quite yummy. As you suggested, this sauce is quickly becoming a staple.

P.S. I can't tell: is Venture Free a dick head, or is he just pretending to be a dick head?

It was meant to be a ridiculous post mocking those people that seem to appear on every blog with a large enough following. You know, the ones that immediately accuse you of wasting their time if every post isn't exactly on a topic that interests them specifically. Phil Plait seems to get more than usual on his blog, but I've seen it on a lot of different blogs.

Apparently I use body language a lot in my communications, because I'm often accused of being a dick online...usually when I'm trying to be funny. I'm not a dick in real life, I swear. No, really. I mean it. I'm not trying to be funny this time.

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